Veal Scallops With Mushroom Sauce

Prep Time:
10 minutes
Cook Time:
15 minutes
4 servings

Cooking Connection


1poundveal for scalloppini, cut 1/4-inch thick,



1(14.5 ounce) canchicken broth,

1/4cupdry sherry,

2tablespoonsolive oil,

1mediumshallot, minced,

8ouncessliced mushrooms,

3ouncesshitake, oyster, or woodear mushrooms, sliced,

1Tbsp.balsamic vinegar,



1Season veal on both sides with salt and pepper; set aside.

2Pour broth and sherry into a 2-quart saucepan. Boil over Medium-High heat 10 to 15 minutes or until reduced to 1 cup.

3Meanwhile, heat 1 tablespoon oil in a large skillet over Medium-High heat. Sauté veal 45 to 60 seconds per side in 2 batches. Add remaining 1 tablespoon oil to skillet between batches. Place veal on a warm plate; cover to keep warm.

4Return skillet to Medium heat. Sauté shallot and mushrooms 6 to 8 minutes or until tender. Pour reduced broth mixture over mushrooms; stir in vinegar. Dissolve cornstarch in 1 tablespoon water; stir into sauce to thicken. Add any drippings from veal that may have accumulated on plate. Pour sauce over veal and serve.

Nutritional Information

No Nutritional Information Available

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